Rolled and Baked was started by husband and wife, Bill and Annie Ward. Along with prominent chef, Micah Edelstein,
and the rest of their culinary team, they cultivated and created a menu with the idea of making new twists on classic
Southern favorites. Everything about Rolled and Baked is centered around our four core beliefs: People, Community,
Environment, and Real Food and the idea of having our customers come in to have fun and socialize, all while
enjoying delicious food.
All To Go containers, disposables, and paper products used in the restaurant are compostable and chosen with
the environment in mind. Did you know we take all food waste from our kitchen and compost it right down the street
at the community garden daily?
Rolled and Baked believes in using locally sourced food. Why? We believe local food tastes better and sustains a
healthy community. Our menu relies heavily on high-quality locally grown products produced in the area. The
farmers and purveyors we use work hard every day to bring us the best quality premium products.
What is scratch made in our kitchen? Well, in short, everything. From the biscuits to the coffee chili bacon, right down
to the pickles, whipped butter, and brines our kitchen truly is a scratch made kitchen.
This is the Rolled and Baked difference. Our aim is to have you grinning like a possum eating a sweet potato
with every visit.